Holy crap, this was the most stressful thing I have ever cooked. Was it worth it? Yes. I've never worked with live clams and mussels before so I went ahead and bought all the seafood the day before - apparently a no-no for live stuff. Supposed to buy it the day of (and to be honest, probably RIGHT before you're planning on throwing it all in the pot). After picking up all the ingredients I came to conclusion that, if this doesn't turn out, this will be my most expensive food flop yet.
I sewed this apron in grade 6 home ec class :D Yeah, I still use it
When I got home from the grocery store with all my (pricey) seafood, I put the dead fresh stuff in the fridge right away (shrimp, cod, scallops), left the frozen calamari out to defrost, and quickly looked up how I'm supposed to keep the live stuff from dying on me.
Here's the easy seafood:
